Happy Tomato Season, Market Customers!
The tomato offers its gift of fiery color and cool completeness this week. Traced back to the early Aztecs, this savory fruit is believed to be native to the Americas. You’ll find roma tomatoes, heirloom tomatoes, cherry tomatoes, and even fresh mini tomato pies from Lake City Bakers. These pies are seasonal, made with market produce, and only available when tomatoes are ripe at the market, so get ’em while they’re hot!
Check out the list below to find out what else is fresh this week at the market! And don’t forget to check out the food court for some delicious foodstuffs and beverages to eat and drink at the market, our craft food vendors for foods you can take home and add to your table, and our farmers and ranchers who have all the ingredients you need to make the perfect summer meals for your family.
|PoP Club needs volunteers! If you have a couple of hours on a Saturday morning, come hang with us and teach kids about produce in fun, interesting ways.
This week at PoP Club earn your tokens by Planting Fall Radishes with seeds generously donated by High Mowing Organic Seed in Vermont.
Coming up! Our first ever Virtual Snap Pea Growing Contest! On Wednesday, August 11, take a picture of the snap pea you planted on June 19 and email it with your name, age, and plant’s height and width to: firstname.lastname@example.org
The $2 PoP Club tokens that kids earn at PoP Club can only be used at the market to buy fresh produce or a produce producing plant. Be sure to look for PoP Club signs at the booths to confirm that a vendor is participating in our program.
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
A quintessential taste of summer in an unconventional recipe. Spread it on a piece of heavily-buttered rye bread for a unique treat.
- 2 1/4 lbs ripe tomatoes (about 5 large)
- 2 1/4 cups sugar
- 2-3 grinds black pepper
- big pinch sea salt
- 1 tsp freshly squeezed lemon juice
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. If you wish to use a candy thermometer to gauge doneness, when ready, the temperature of the jam should register 220°F (105°C) degrees. Remove from the heat and stir in the lemon juice.
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate. The jam will keep for at least 6 months in the refrigerator.